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Veggie

Vegan Enchiladas


Vegan Enchiladas

Don’t let the layers scare: Crafting enchiladas needn’t be more complicated than pulling together a solid taco night.

Chili peppers

The sauce is perhaps the most critical component. And while you could go the store-bought route, it’s easy to make a simple version at home. All you need are some spices and a can of tomatoes.

I used tomato paste to thicken mine. It’s not traditional, but it worked well while keeping the recipe light.

Cilantro

I also made this vegan. Again, not traditional, but it was every bit as cheesy and delicious as I wanted it to be — all in one casserole pot that makes lunch the next day easy.

Vegan Enchiladas

Ingredients

  • For the Enchiladas:
  • 2 Tbsp. olive oil
  • 1 onion, diced
  • 1 med. bell pepper, diced
  • 3 cloves garlic, diced
  • 2 chili peppers, minced
  • 1 (15 oz.) can black beans, drained (I used Whole Food's spicy black beans)
  • 1 cup corn
  • 2 cups frozen spinach
  • 2-3 scallions, diced, optional
  • 9-10 (6-inch) corn tortillas, cut in half
  • Salt, to season
  • 1 bag shredded Daiya cheese (I used Pepper Jack)
  • 1/3 cup cilantro, chopped
  • For the Enchilada Sauce:
  • 2 Tbsp. olive oil
  • 1 1/2 cups diced tomatoes
  • 1/4 cup tomato paste
  • 3/4 tsp. salt
  • 1 1/2 cups water
  • 1 1/2 Tbsp. chili powder
  • 1 tsp garlic powder
  • 1/2 tsp. cumin
  • 1/4 tsp. oregano
  • 1/4 tsp. cayenne pepper

Instructions

  1. Start the sauce first by heating oil in a medium pot over medium heat. Once oil is hot, add all remaining sauce ingredients, and whisk until combined. Simmer for 8-10 minutes, or until mixture just starts to thicken. Remove from heat and let sit while you assemble the enchiladas.
  2. For the enchiladas, heat olive oil over medium-high in a saute pan. Add onion and pell pepper, and saute for 3-5 minutes. Stir in garlic and chili peppers, and saute for another 3-5 minutes, or until onions are translucent.
  3. Stir in corn, and frozen spinach. Cook for 3 minutes, and then remove from heat. Stir in scallions.
  4. Preheat oven to 350F.
  5. In a 9x9 inch casserole dish, spread 1/2 cup of the enchilada sauce on the bottom of the dish. Arrange three (six halves) tortillas in a single layer in the pan, followed by 1/3 of the vegetable mixture, and 1/3 of the can of beans. Spread another 1/2 cup of the sauce over the vegetables, and then top with 1/2 cup cheese.
  6. Repeat these layers two more times, excluding the cheese, and pouring all remaining sauce on the top layer. Bake for 35 minutes. Remove from oven and sprinkle remaining cheese, or amount of cheese you desire, on the top. Return casserole dish to the oven and bake another 10-12 minutes, or until cheese is melted and edges are bubbly.
  7. Let sit for 10-15 minutes before serving. Then slice, and top with chopped cilantro.
https://foodfitnessfreshair.com/2018/12/05/vegan-enchiladas/

Roasted Cauliflower with Olives and Raisins

Roasted Cauliflower with Raisins and Olives

Whether you’re planning for the holidays or are simply looking for a healthy (and crave-able) dish to pack in some veggies in between, this cauliflower dish comes highly recommended.

While rather simple, the recipe has a complexity of flavors going on that gives it that must-reach-for-seconds quality.

Roasted Cauliflower with Raisins and Olives

It all starts with cauliflower, a cruciferous I love to make comparisons with to a giant-sized brain. (Anyone else ever think that?!)

The cauliflower gets caramelized in the oven (yum!), and then tossed with a sweet-and-salty combination of raisins and olives.

Olives and Almonds

Parsley adds a freshness and almonds finish it all off with toasty aromas and a nice crunch.

Seriously, so good.

Roasted Cauliflower with Raisins and Olives

This came as a collaboration with my friend Nicole from vestige HOME. It’s always a treat to cook up a lunch with her and then play around with her beautiful boards and wooden spoons in the photo process.

I definitely recommend checking out her work…certainly good holiday gifting inspo!

Cauliflower

Serve this as a side dish or have it for lunch alongside a hunk of crusty bread and a salad.

If you double the recipe, this would also work as a great dish to put on the holiday table.

It’s not “traditional” per-say, but I guarantee it’ll be a crowd-pleaser!

Roasted Cauliflower with Raisins and Olives

Throw a few extra olives on the side to munch on as you share this meal with friends/family, and enjoy.

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Brussels Sprout Sliders

Brussels Sprout Sliders

If Thanksgiving meal scheming is still taking place in your head, I’m recommending these sliders fill a spot on your menu.

If not, save them for your next holiday gathering. Just don’t forget them.

Brussels Sprout Sliders

Know once you do bring this dish into creation, forget isn’t even possible. NY Times inspired, this recipe makes brussels sprouts one memorable app. If you think like I do, the name alone could’ve told you that.

Brussels Sprout Sliders

As soon as I saw the word “sliders” paired with “brussels sprouts”, this went on the must-make list. Genius!

The New York Times Well blog never fails to round up a solid number of inspiring recipes for its annual “Vegetarian Thanksgiving”. It’s a feature I look forward to every year, and one from which I almost always put to use.

This year, it has me thinking, what other endless combinations of veggie-driven sliders can I create? Thanks for the excellent idea, New York Times. This blog post goes out to you, as does one of the “thank you’s” I’ll be voicing in my head on Thanksgiving.

Brussels Sprout Sliders

These surpassed my expectations, and held together rather easily with the help of a few toothpicks. I did modify the recipe to double the marinade intended for both the sprouts and the tempeh.

Maybe I gave the sprouts too heavy of a dip, but I quickly ran out of the liquid magic that infuses them with flavor in the oven. Perhaps you could give them a lighter coating. Although, I suggest you just double the marinade as suggested below, and allow them to enjoy a nice soak. I found this method to create a rather delicious solution.

Brussels Sprout Sliders Slightly salty, slightly smoky, slightly tangy from that grainy, textured mustard, this is a recipe that layers on all of the best flavors destined to make brussels sprouts a star.

If you didn’t think brussels sprouts could be addicting, then give this a try. Report back because I want to hear the results. Although, I’m pretty sure I already know the answer.   Continue Reading…

Vegetable Nori Rolls with Crunchy Lentils and Turmeric

Happy New Year

Happy New Year

It’s crazy how much can happen in a year. How fast time can move. How change can progress. At the beginning of 2013, I quit a full-time job that, while paying my bills, was doing little else but bringing me down. I then cycled through a jillion part-time jobs, took a jillion and one photos, fell in love, fell out of love, traveled on impulse, flew out to Paris, photographed my first wedding, launched a few new ideas, schemed up a few more, had a ton of “is this real life?” moments, met a lot of clients, made new friends, shedded old friends, have become really comfortable with myself and learned a ton about what it means to live life if you really want to live it. At my age, it means taking chances. Trying new things. Learning what, and maybe who, it is you love. And practicing all of that, one way or another. Maybe that goes for every age. Probably so.

Rainbow Veggies

This year has also been a year of more and more experimenting in the kitchen, seeking out new inspiration, and growing my food photo skills. The food blog world is continuously proliferating. I saw it this past year more than ever, and find myself endlessly inspired. I’ve also come across some new friends with similar visions to spread healthy eating, and who share in the joy of eating and cooking with others. This, as well as stumbling upon some new start-ups in my city with similar viewpoints, excites me more than ever. I can’t wait to keep filling my life up with these connections and companions, and venturing into new directions. And of course sharing some of the successes here on my blog.

Vegetable Nori Rolls with Crunchy Lentils and Turmeric

A few of my favorite ingredient discoveries this year include coconut flakes, ground cherries, raw honey and the turmeric root I’ve used to spruce up this wintertime sushi. Turmeric root is a gorgeous, and incredibly healthy kitchen ingredient in which lately I simply cannot get enough. You can find it at Whole Foods, masked in a form that resembles the root-like structure of ginger. In fact, the two look nearly identical until you peel the outer layer, and find the vibrant orange of the turmeric masked beneath. A common spice in Indian cooking, likely you’ve used, or at least tasted, its powdered form before. In its fresh status, it takes on a slightly less pungent flavor that crosses its inherent characteristics with that of both ginger and carrot. At least, that’s what it tastes like to me.

Vegetable Nori Rolls with Crunchy Lentils and Turmeric

For these sushi rolls, feel free to use whatever staple ingredients of the season you have on hand. This time of year, steamed sweet potato could be nice, or maybe some kohlrabi, sliced thinly into matchsticks. I chose to go with this colorful array I had in my fridge, running out only to obtain an avocado. Don’t miss that component if you can help it! Once cubed, slightly sprinkle it with salt. This really draws out the flavor of avocado.

A fresh start to the New Year, we could all fair well to commit ourselves to a path of healthy eats. As I’ve said before, a healthy body = a happy mind. That’s worth repeating and remembering. Cheers to all of you and another year ahead. With all that happened in 2013, I’m brimming with energy for what this next year will bring. Thank you for being a part of my life.

Vegetable Nori Rolls with Crunchy Lentils and Turmeric

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Pumpkin Coconut Veggie Curry over Black Rice

Pumpkin Coconut Veggie Curry over Black Rice

I’ve been doing a ton of cooking with friends lately, which I love. There’s something special about gathering around cutting boards and cookbooks, and creating something from scratch. Especially when it means spending time with people who make you laugh and forget all your worries. Nights of food and laughter will always be my favorite.

This month has been filled with lots of those, making it feel as if Christmas came early. Minus all the Christmas cookies. I have yet to bake one holiday treat this year! Gasp. Throw me some ideas, friends. This weekend, I  shall bake. And get down with some DIY gifting.

Because all that free time spent cooking lately means I have lots and lots of gifting to catch up on this weekend. Cue morning yoga and evening wine to keep my sanity. And some of this leftover pumpkin coconut curry from an earlier silliness-filled cooking sesh with the help of Louie, my new sous chef. (Every food blogger needs a sous chef, right? My mom likes to think I need a dishwasher, too…but that’s another story.)

Pumpkin Coconut Veggie Curry over Black Rice

Coconut curry holds a sweet spot in my life. As of lately, black rice does too. Combine the two, and you’re in for a treat. Not only does the orange pumpkin in this recipe look beautifully with the rice, but it compliments its nuttiness as well.

Creamy and slightly rich, but packed full of so many healthy ingredients, this is the kind of meal to bring out when dining with company. Want to show the world vegan food can taste great? Make coconut curry. And add pumpkin, cashews, veggies and cilantro.

This is not faint on flavor. Add it to your dinner rotation and it too will feel like Christmas came early, all times of the year.

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